Baked White Chocolate Cheesecake
Baked White Chocolate Cheesecake

Baked White Chocolate Cheesecake

Prep: 20 mins
Cook: 2 hours
Bit Tricky
Serves: 12

For best results make a day ahead and chill overnight!

Try our rich and indulgent baked white chocolate cheesecake - with a dark chocolate cookie base and a silky smooth and creamy filling, we know you're going to love to share this recipe! 

Baked White Chocolate Cheesecake
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 Chocolate chip cookies

175g

Butter, melted

15g

Light cream cheese

450g

Eggs

3

White chocolate

200g

Vanilla extract

1tbsp

Blueberries

100g

Icing sugar

1tbsp

You will also need:

20cm spring-form cake tin

Step 1 of 5

Preheat the oven to 160°C, (140°C for fan ovens), Gas Mark 3. Double wrap the outside of the cake tin in foil. Place the cookies in a food processor and pulse till finely ground.

Step 2 of 5

Biscuit base

Melt the butter in a pan, then add the ground cookies and heat very gently for 1-2 minutes, stirring until the chocolate is slightly melted.  Press into the base of the tin and chill for 10 minutes.

Step 3 of 5

Cheesecake filling

Beat the cream cheese until soft with an electric hand mixer (or in a food processor). Gradually add the condensed milk and then add the remaining ingredients.  Beat until very smooth. Gently pour the mixture over the set biscuit base. Give the tin a tap on the work top to release any air bubbles in the mixture.

Step 4 of 5

Bain marie method

Sit the cheesecake in a roasting tin. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight.       

Step 5 of 5

Remove from the tin and serve. Finally use the blueberries and dusting sugar to decorate the cheesecake. 

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